Blake Fogelsong and Chef Andrew Popp described the atmosphere of the “The Fountain Room.” Popp said they have a strong focal point on their steak program. Foglsong and Popp brought prime rib, lobster bisque, and their dessert, “chocolate pot de creme.”
“The menu has something for everybody. It’s a blend of comfort food, but upscale,” Fogelsong said.
The restaurant plans to begin serving brunch this fall.